Toi Toi Lifestyle Gisborne Chardonnay 2020

Toi Toi Lifestyle Gisborne Chardonnay 2020French oak Stonefruit Nutty Lingering acidity "It's delightfully ripe and inviting on the nose showing apricot, grapefruit, roasted cashew and nougat characters. The palate delivers succulent fruit flavours together with creamy mouthfeel and refreshing acidity, making it flavoursome and splendidly drinkable" Sam Kim, Wine Orbit, Nov 2020 The 2020 vintage is attractively fruited and gently lifted on the nose showing stone fruit, nutty aromas, textural

• French oak
• Stonefruit
• Nutty
• Lingering acidity

"It's delightfully ripe and inviting on the nose showing apricot, grapefruit, roasted cashew and nougat characters. The palate delivers succulent fruit flavours together with creamy mouthfeel and refreshing acidity, making it flavoursome and splendidly drinkable" Sam Kim, Wine Orbit, Nov 2020

The 2020 vintage is attractively fruited and gently lifted on the nose showing stone fruit, nutty aromas, textural broad palate, subtle cedar notes, and a lingering persistent acidity

Sourced from Brunton Road Vineyard located on the Patutahi Plateau. Kaiti clay loam soils in this growing area have produced premium, richly flavoured wines – Golden Queen peach, Ripe citrus, and fig notes. It is generally warmer and drier than other Gisborne growing areas

They source both Mendoza and clone 15 Chardonnay from here. The fruit is generally harvested mid to late March. Machine harvested in the cooler evening or early morning. The fruit is taken directly to a local winery for juicing. Gently pressed, the free run is kept separate from the pressings. Free run juice is settled for 24hrs then racked taking some of the grape solids. The solids are an important part of the fermentation process. As the yeast ferments the juice, they break down providing weight and texture to the wine. The pressings are hyper-oxidized to remove phenolics and add a caramel note then added back to the free run. The juice is chilled and transported overnight to our winery in Marlborough. Once here we split the wine into 3 batches, 2 go to tank and 1 goes to 500 litre puncheons (barrels). When fermentation is finished the 3 batches are blended and left on light fermentation lees with oak staves to mature. After 5-6 months the wine is racked off lees and oak and is prepared for bottling.

Food Pairing: We recommend this delightful Chardonnay to be paired with a citrus marinated chicken breasts and pink-eyed pea relish.